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Lavishly photographed and intimately written, Britain’s foremost food writer Nigel Slater has created a loving homage to fruit (and nuts) with Ripe: A Cook in the Orchard. Share his quiet passion for the produce he nurtures and for transforming these delights into simple but mouthwatering dishes—such as savory Poached Ham with Sharp Cherry Sauce and Sweet Apricot and Pistachio Crumble. This gem will be a welcome addition to any chef’s kitchen.
Hardcover; 600 pages; 218 illustrations. 10" x 7".

Museum Provenance

Evocative of the broad range of cookbooks cataloged in the Smithsonian Institution Libraries.

Every Smithsonian purchase will arrive with a museum provenance card explaining how it is adapted from or
inspired by an object or objects in our collection.

One of the most exquisitely photographed and written cookbooks I've read. If only I could have such a garden. I gave this to a friend who lives in the country who will hopefully plant some bushes and trees and enjoy preparing these wonderful dishes. Just the description of the elderberry trees and gooseberries, which grew wild where I grew up brings back warm memories.